September, 2014

It’s pumpkin season! I saw this recipe on Pinterest, I think, last year. You buy a box of spice cake mix (I used Duncan Hines, it’s vegan) and a 15-16 oz can of plain pumpkin. Preheat the oven to 350 degrees and place 12 adorable Halloween cupcake liners in a cupcake pan. Pour the entire box of cake mix into a large bowl. Pour the entire can of pumpkin into the bowl. Stir until there are no more lumps. Divvy the batter up amongst the 12 cupcake liners. Bake for about 20 minutes. Most of the recipes I saw called for less time but my oven is not very good so I did the toothpick test and they were ready at about 22 minutes.

A dozen pumpkiny Fall muffins in a hurry.

Robbie and I both enjoyed these. I think they could use a little more of the pumpkin spices. He suggests adding chocolate chips. It’s such a fast recipe that I probably will make them again with those changes. However, I do prefer the two more labor-intensive pumpkin treats I make several times per year, both by Isa Chandra Moskowitz: pumpkin crumb cake with cashew streusel from Veganomicon and pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World.

Mmmmm, mmmmm! This one is a winner! Robbie and I both loved these chicken-style seitan, onion, and green bell pepper fajitas. Not only is this delicious, it was easy to make and easy to clean up. The lime juice/soy sauce/spice mixture is what takes to the ridiculously good level.

1. Mix the listed ingredients from juice of 1 lime to garlic powder together in a bowl. Set aside.
2. Cut the onion and bell pepper into thin strips – fajita style.
3. Cut any large chunks of seitan into smaller pieces.
4. Saute the onion and bell pepper in a pan sprayed with olive oil until there are some nice brown areas. Set aside.
5. Spray the same pan again with olive oil. Saute the seitan until it is slightly browned on all sides.
6. Add the onion and bell pepper strips back into the pan with the seitan. Stir. Pour the lime juice mixture over everything and stir.
7. Place the tortillas between damp paper towels and microwave for about thirty seconds.
8. Slice the avocado and get the rest of your toppings ready to go.
9. Assemble your fajitas using the toppings of your choice.
10. Enjoy!

You know I’m always on the lookout for more side dishes. I semi-recently borrowed the cookbook More Peas, Thank You by Sarah Matheny from the public library and was intrigued by this recipe for curry roasted sweet potatoes. I am a sweet potato fan but have only cooked them a few times. Robbie and I both liked this and would enjoy having it again – the flavors and texture were great. The only downside is that sweet potatoes are really difficult to chop into wedges! We both worked at it for longer than seems reasonable.

We ate this with Thai coconut tofu so the unphotogenic sweet potatoes appear oilier and less appealing than they were in real life.

Instructions
1. Preheat the oven to 425 and spray a cookie sheet with olive oil.
2. Cut the sweet potatoes into large wedges.
3. In a large bowl, combine the spices, then add and combine the soy milk. Add the sweet potato wedges and stir to coat them with the spice mixture.
4. Place the sweet potato wedges on the baking sheet and bake for 25-30 minutes, turning at least once while baking.

Pour everything into a pitcher and stir. (I used a bowl with a spout thing on the rim.) Set the ice pop forms in the tray. Fill five forms to the top. Place the stick/lids on. Freeze…until frozen.

Verdict: They taste great but, WOW they pack a punch. My ice pop was melting very quickly so I felt I had to eat it very quickly. There are more boozy popsicle creations in my future, however. I’m already thinking about recipes for mimosa popsicles and vodka gimlet popsicles. I think ice pops with a lower alcohol content will stay frozen longer and work out better. I will report back!